Oldtime Summer Sausage
Thomas Olenio
I am looking for an old recipe for summer sausage that
does not require freezing or refrigeration after it is
cured and smoked.
If you are familar with Mennonite/Amish summer sausage
which is semi-dry and really tasty, you know what I am
talking about.
I would appreciate it if you could help me out, and
write from the complete idiots point of view. This
will be my first attempt to make true summer sausage.
All the recipes I find have been modernized and require
aluminum foil, or freezing to preserve the finished
product. I want to use unbleached muslin casings, and
store it in a cool dry room 38-42F, not a refrigerator.
Thank you in advance.
Tom
Jerry
I received your email this morning, and had saved the newsgroup post
for answering after doing some research.
I personally never have had Amish or Mennonite type of summer sausage.
But believe that they are decendents from German ancestry. I have a
german summer sausage recipe, and made it twice, the first time came out
great, The second came up moldy and soured on me due to humidity being
too high.
Try this one, and you'll get an edible sausage... after that, just
experiment with the spices to get the flavor you want, or maybe find an
Amish cookbook (I cannot find mine right now...) that may have a basic
recipe.
Here goes:
For 5 pounds of sausage:
3 pounds medium ground beef
2 pounds fine ground pork butt
4 Tbsp salt
1.5 Tbsp black pepper
3 tsp sage
1 Tbsp sugar
8 cloves garlic
1 cup Rhine wine
Combine all ingredients and mix well. Refrigerate for 48 hours then
stuff into muslin bags. Hang in a cool place for 2 to 3 days and allow
to set. Then place in a smoker preheated for 90 degrees and apply smoke
at this temperature for either 24 hours or until you get them looking a
nice rich brown color. After smoking return to a cool (38 to 40 degrees)
dry place that has no constantly moving air for 8 to 12 weeks to allow
to dry. When drying is complete, the sausages should have reduced in
size about 35 to 45 %.
I have another recipe that is called summer sausage, but it smokes/cooks
the sausage, and I do not believe that it could be kept for storage
outside of a fridge or a chilled room. LEt me know if you're interested
in that recipe too and good luck
Jerry
Thomas Olenio wrote:
> Hello
> I am looking for an old recipe for summer sausage that
> does not require freezing or refrigeration after it is
> cured and smoked.
> Thank you in advance.
>
> Tom
--
Jerry
g.m.f...@worldnet.att.net
icq# 17040371
http://home.att.net/~g.m.fowler/frame/index.htm
For Sausage making and smoke flavoring foods
Ross Reid
Country" that I can pick up the best summer sausage (that would be the
one from Noah S. Martin in Wallenstein).
However, here's the recipe from Edna Staebler's cookbook "Food That
Really Schmecks", subtitled Mennonite Country Cooking.
As with many OO Mennonite recipes, it is pretty basic, relying more on
mothers teaching daughters rather than long written directions.
66 lb. of beef, ground very fine
33 lb. of sidemeat
4 lb. salt
1/2 lb. black pepper
1/2 lb. saltpetre
3 lb. sugar
Mix well; stuff solidly into long, firm cotton bags the size of a
lady's stocking. Hang where they won't freeze for a few days, then
smoke with maple smoke.
Cheers,
Ross
Thomas Olenio <tol...@granite.sentex.net> wrote:
>Hello
>I am looking for an old recipe for summer sausage that
>does not require freezing or refrigeration after it is
>cured and smoked.
>
>If you are familar with Mennonite/Amish summer sausage
>which is semi-dry and really tasty, you know what I am
>talking about.
>
>I would appreciate it if you could help me out, and
>write from the complete idiots point of view. This
>will be my first attempt to make true summer sausage.
>
>All the recipes I find have been modernized and require
>aluminum foil, or freezing to preserve the finished
>product. I want to use unbleached muslin casings, and
>store it in a cool dry room 38-42F, not a refrigerator.
>
>Thank you in advance.
>
>Tom
>
* Sent from RemarQ http://www.remarq.com * The Internet's Discussion Network *
* The fastest and easiest way to search and participate in Usenet - Free! *
Sammy's huwummun
>I've never tried to make my own because I live so close to "Mennonite
>Country" that I can pick up the best summer sausage (that would be the
>one from Noah S. Martin in Wallenstein).
Wallenstein, what-state? Do you have their address? phone #? do
they have a web site?
TIA, Judy
to e-mail me, jco...@mindspring.com
Jessica Mikkelson
wrote:
> Wallenstein, what-state? Do you have their address? phone #? do
> they have a web site?
> TIA, Judy
> to e-mail me, jco...@mindspring.com
They're Mennonites! They don't go in for all this technology stuff! Thanks
for the laugh (however unintentional it was!)
Cheers
Jessica
--
http://www.users.uswest.net/~jessikate/home.html
to email me:
jessikate@uswest DOT net
ICQ number: 40238383
Sammy's huwummun
jess...@uswest.notsee_sig_for_addr (Jessica Mikkelson) wrote:
>In article <381444ae...@news.mindspring.com>, jco...@mindspring.com
>wrote:
>
>> Wallenstein, what-state? Do you have their address? phone #? do
>> they have a web site?
>> TIA, Judy
>> to e-mail me, jco...@mindspring.com
>
>They're Mennonites! They don't go in for all this technology stuff! Thanks
>for the laugh (however unintentional it was!)
>
yes, I know, but Lehman's is owned by Amish in Ohio & they have a
computerized ordering system & their complete catalog, including
ordering, is on the web! So, it really wasn't such an off-the-wall
question! Judy
Tom Olenio
Canada, particularly in the towns of Elmira and St Jacobs. If you
look at a map of Ontario it is the area just north of Kitchener, which
is about 2 hours west of Toronto. I usually get my summer sausage at
the stockyards on Tuesday or Saturday.
There is a storefront in Elmira that sells summer sausage, but the
name slips my mind. And the current sausage in the fridge is a
different brand.
I will let you know.
Tom
Zxcvbob
>3 pounds medium ground beef
>2 pounds fine ground pork butt
>4 Tbsp salt
>1.5 Tbsp black pepper
>3 tsp sage
>1 Tbsp sugar
>8 cloves garlic
>1 cup Rhine wine
<instructions snipped>
This recipe is dangerous because it does not contain saltpeter (or prague
powder) and it does not look like it is soured with lactobacilli. So even
though it is cured before you smoke it, there is a real risk of botulism
developing in the smoker. Or, it might just spoil like yours did.
It might work if you substitute Tender Quik instead of salt, and innoculate it
by using cultured buttermilk instead of wine. It would certainly be safer.
best regards,
bob
PilgrimLC
>for the laugh (however unintentional it was!)
Not that I want to rob you of your good laugh, but there are a wide variety of
groups among the Mennonites and Amish and their lifestyles vary greatly. Your
assumption is rather simple and inaccurate.
>yes, I know, but Lehman's is owned by Amish in Ohio & they have a
>computerized ordering system & their complete catalog, including
>ordering, is on the web! So, it really wasn't such an off-the-wall
>question!
And, I may be wrong, but I believe the owner's of Lehman's are not Amish
themselves, but cater to them (and others who want to live a more simple
lifestyle.)
Sojourner
>
> >They're Mennonites! They don't go in for all this technology stuff! Thanks
> >for the laugh (however unintentional it was!)
>
> Not that I want to rob you of your good laugh, but there are a wide variety of
> groups among the Mennonites and Amish and their lifestyles vary greatly. Your
> assumption is rather simple and inaccurate.
You are correct.
Actually I have never known any Mennonites (personally) who eschewed
such things as telephones and electricity.
As you said, the community varies greatly, but its mostly the Amish who
do without such modern conveniences, and even they (depending on their
bishop) don't necessarily do TOTALLY without.
I grew up in an area where there were lots and lots of Mennonites.
> >yes, I know, but Lehman's is owned by Amish in Ohio & they have a
> >computerized ordering system & their complete catalog, including
> >ordering, is on the web! So, it really wasn't such an off-the-wall
> >question!
>
> And, I may be wrong, but I believe the owner's of Lehman's are not Amish
> themselves, but cater to them (and others who want to live a more simple
> lifestyle.)
Bingo.